This Caribbean Reef Chicken is a vibrant, flavor-packed main course that brings the warmth of the islands to your dinner table. The dish features tender broiler chicken coated in a zesty marinade of dark rum, lime juice, ginger, and warm spices like cinnamon and cloves. As it bakes, the skin becomes beautifully crisp while the meat stays juicy. A sweet and tangy mango chutney glaze is brushed on at the end, adding a glossy finish and a burst of fruity sweetness that balances the heat from the hot pepper sauce. Garnished with fresh lime, lemon, and parsley, this dish is perfect for weekend gatherings, summer barbecues, or when you want to serve something exotic and memorable. It pairs wonderfully with rice and beans or a simple green salad.
Caribbean Reef Chicken
Description
This Caribbean Reef Chicken is a vibrant, flavor-packed main course that brings the warmth of the islands to your dinner table. The dish features tender broiler chicken coated in a zesty marinade of dark rum, lime juice, ginger, and warm spices like cinnamon and cloves. As it bakes, the skin becomes beautifully crisp while the meat stays juicy. A sweet and tangy mango chutney glaze is brushed on at the end, adding a glossy finish and a burst of fruity sweetness that balances the heat from the hot pepper sauce. Garnished with fresh lime, lemon, and parsley, this dish is perfect for weekend gatherings, summer barbecues, or when you want to serve something exotic and memorable. It pairs wonderfully with rice and beans or a simple green salad.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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Wash and thoroughly dry the chickens, then sprinkle generously with salt and pepper. Set aside.
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In a small bowl, combine 1/2 cup dark brown sugar, 2 tablespoons dark rum, 1 tablespoon lime juice, 2 teaspoons lemon pepper, 1 teaspoon ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon cinnamon, 1/4 teaspoon garlic powder, and 2 dashes hot pepper sauce to create the Caribbean paste.
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Place the chickens skin-side up in a large shallow baking pan.
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Rub the Caribbean paste evenly over the entire surface of the chickens, ensuring you get under the wing tips and around the legs.
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Bake in the preheated oven for 45 minutes, or until the chicken is fork-tender and cooked through.
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While the chicken bakes, place 10 oz mango chutney and the remaining 2 tablespoons of dark rum into a blender.
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Blend until smooth and well combined.
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Remove chickens from the oven and spoon the warm chutney-rum mixture evenly over the top of each chicken.
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Return to the oven for 3 more minutes, just until the glaze is heated through and bubbly.
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Transfer the chickens to a serving platter.
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Garnish with slices of fresh lemon, lime, and sprigs of parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
